Professor | Yapeng Fang | Asia Growth Partners

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Name

Yapeng Fang

Contact Information

ypfang@sjtu.edu.cn

Language ability

Chinese, English

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Veterinary Medicine
Academic Background & Achievements	2002.04-2005.03 PhD in Food Science and Health, Osaka City University Selected for National 'Ten Thousand Talents' Program, Outstanding Young Scientist Award, and more
Work Experience	2018.04-Present Shanghai Jiao Tong University, Distinguished Professor 2010.09-2018.03 Hubei University of Technology, Professor 2009.07-2010.08 University of Wales, Associate Professor 2006.09-2009.06 University of Wales, Researcher 2006.04-2006.08 Unilever Research & Development, Biomolecular Scientist 2005.04-2006.03 Unilever Research & Development, Marie Curie Postdoctoral Fellow
Awards	2017 Hubei Province Natural Science Second Prize 2012 IUFoST Young Scientist Award 2011 10th Hubei Province Youth Science and Technology Award

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Veterinary Medicine

Academic Background & Achievements

2002.04-2005.03 PhD in Food Science and Health, Osaka City University
Selected for National 'Ten Thousand Talents' Program, Outstanding Young Scientist Award, and more

Work Experience

2018.04-Present Shanghai Jiao Tong University, Distinguished Professor
2010.09-2018.03 Hubei University of Technology, Professor
2009.07-2010.08 University of Wales, Associate Professor
2006.09-2009.06 University of Wales, Researcher
2006.04-2006.08 Unilever Research & Development, Biomolecular Scientist
2005.04-2006.03 Unilever Research & Development, Marie Curie Postdoctoral Fellow

Awards

Areas of Focus	Food Colloid Science Future Food Creation
Publications	Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods, Yapeng Fang, 2022 Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions, Yapeng Fang, 2022

Areas of Focus

Food Colloid Science
Future Food Creation

Publications

Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods, Yapeng Fang*, 2022
Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions, Yapeng Fang*, 2022

Colloids Emulsions Polysaccharides Proteins Food Structure Food Function Biopolymers Hydrocolloids Food Processing Food Innovation

Yan Wu - Shanghai Jiao Tong University

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